This Chinese porridge is traditionally prepared to soothe the sick. However, this versatile dish can be made for any meal and is a perfect place to use leftover meat, beans, or vegetables.
- 8 cups unsalted chicken stock, homemade or low-sodium canned
- 1 cup rice
- 4 cloves garlic, crushed
- 1 tablespoon grated fresh ginger
- 1 tablespoon soy sauce
- salt and pepper to taste
- 2 cups chopped chicken meat
- 12 shitake mushrooms
- 2 cups bok choy, coarsely chopped, or napa cabbage
How to make it
Serving suggestion: serve in flat bowls garnished with fresh coriander and chopped scallions. Toasted sesame seeds or sesame oil are also a nice touch.